Use of Probiotics to Control Biofilm Formation in Food Industries

• 主要な著者: Andreia R. Tomé (著者), Fábio M. Carvalho (著者), Rita Teixeira-Santos (著者), Mette Burmølle (著者), Filipe J. M. Mergulhão (著者), Luciana C. Gomes (著者)
• フォーマット: 図書
• 出版事項: MDPI AG, 2023-04-01T00:00:00Z.
• 主題: article
• オンライン･アクセス: Connect to this object online.

Microorganisms tend to adhere to food contact surfaces and form biofilms, which serve as reservoirs for bacteria that can contaminate food. As part of a biofilm, bacteria are protected from the stressful conditions found during food processing and become tolerant to antimicrobials, including traditi...